Even though the harvest of black radishes is generally done before the first frost, it can be done all winter in regions where the ground freezes little. Unlike pink radishes, its roots keep well all winter in a container filled with damp sand stored in a cool, ventilated room. Black radish is also very popular during the cold season for its rich contribution in vitamins B and C, phosphorus, magnesium and fiber. It is also excellent for draining the liver and improving digestion. This large black-skinned root has firm, white flesh with a delicious spicy taste. It is eaten raw, sliced into thin strips, or cooked, sautéed in a pan, in soup or in stews. As with other root vegetables, this crop requires soil containing as few stones as possible. It also requires no fertilizer and produces beautiful roots in sun or light shade.
Number of days for harvest: 45 to 50
